Beef and Gruyere Pinwheels


It’s hard not to love the convenience of pre-made puff pastry. It allows you to quickly create sweet or savoury pastries with ease. Today’s Beef and Gruyere Pinwheels are a riff on the classic roast beef and horseradish dinner. Fresh dill, horseradish and deli beef pack in the flavour. It’s all nestled in crisp puff pastry with Gruyere cheese for a crisp, cheesy bite that’s hard to resist. There’s no special occasion required to enjoy these tasty pinwheels because they come together so easily using sliced deli roast beef and pre-made puff pastry dough. Nevertheless, they do make an amazing party snack that can be prepped in advance. So you don’t have to spend unnecessary time in the kitchen away from your guests.

Let’s have a look at pre-made puff pastry.  It’s generally available in pre-rolled sheets, which is super convenient or in block.  The blocks require more rolling but the benefit is that you have full control over the thickness of the pastry. Regardless of which you use it is important to thaw the pastry in the refrigerator.  The cooler pastry will roll out more evenly and the butter will retain more of its structure and layers within the dough.  It’s also more manageable to move around and manipulate.  Be sure to choose a pastry that is made with butter for best flavour.

If you love pre-made puff pastry as much as I do, here are a few more recipes to keep you baking.

Mushroom Gruyere Tart

Strawberry Rhubarb Danish

Banana Tart Tatin

Author:  Compelled to Cook


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Beef & Gruyere Pinwheels

Servings 18 slices


  • 1/4 cup mayonnaise
  • 1/4 cup creamed horseradish, well drained
  • 2` tbsp finely chopped fresh dill
  • as needed freshly cracked pepper
  • 1 large egg
  • 4 ounces Gruyere cheese, grated
  • 1 sheet pre-made puff pastry
  • 6 ounces thinly sliced roast beef


  • Mix mayonnaise, horseradish, dill and pepper. Set aside.
  • Whisk one large egg and set aside.
  • Roll puff pastry sheet to a 12"x 12" square.
  • Spread the mayonnaise mixture evenly over the puff pastry, leaving an inch border at the back end.
  • Evenly layer the beef slices over the mayonnaise.
  • Sprinkle the grated cheese evenly over the beef slices.
  • Brush the back edge with egg wash.
  • Roll up evenly and tightly.
  • Wrap snuggly in plastic wrap and chill for a minimum of an hour but up to 24 hours in advance.
  • Preheat oven to 400°F and line a baking tray with parchment.
  • Remove the roll from the plastic wrap and trim the ends to clean up the edge.
  • Cut into approximate 1/2" slices and arrange them on your baking tray spacing an inch apart.
  • Brush the top and sides of each roll with the egg wash.
  • Bake in pre-heated oven for 20-22 minutes.
  • Remove from oven and allow to cool on the tray for a couple of minutes before moving to a serving plate. Serve warm.


-You can use 2 tsp of dried dill in place of fresh, however fresh is recommended.
-Be sure to drain the horseradish well.

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